Chicken cutlets cook up quickly and offer the perfect complement to the quick and creamy sauce.
Serve with a piece of crusty bread and a green salad on the side.
Add penne and cook according to package directions.
Photo:Jacob Fox
Meanwhile, sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add chicken; cook, turning once, until browned and cooked through, 6 to 8 minutes.
Jacob Fox
Transfer to a plate.
Cut into bite-size pieces when cool enough to handle.
Add the remaining 1 tablespoon oil and onion to the pan.
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Cook over medium heat, stirring, until softened and starting to brown, about 3 minutes.
Add garlic; cook, stirring, until fragrant, about 30 seconds.
Stir in tomatoes, cream, Italian seasoning, crushed red pepper and the remaining 1/2 teaspoon salt.
Add spinach; cook, stirring, until wilted, about 2 minutes more.
Return the chicken and any accumulated juices along with the penne to the pan.
Stir until heated through.
Serve sprinkled with Parmesan, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
